Grilled Pesto Chicken Sandwiches
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 575
- Total Fat
- 30
- Saturated Fat
- 7
- Carbohydrates
- 24
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 50
- Cholesterol
- 149
- Sodium
- 815
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
2 large boneless skinless chicken breasts (about 12 ounces each)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fennel seed, lightly crushed with a knife
2 tablespoons olive oil
Kosher salt
4 soft hoagie rolls, split
Four 1/4-inch-thick slices mozzarella
1 large tomato, sliced
1/2 cup prepared pesto
Directions
- Prepare a grill for medium-high heat.
- Halve the chicken breasts crosswise and pound each piece between two sheets of plastic wrap to an even thickness of about 3/4 inch. Toss the chicken pieces with the crushed red pepper, fennel seed, 1 tablespoon of the oil and 3/4 teaspoon salt in a medium bowl. Brush the insides of the rolls with the remaining 1 tablespoon oil.
- Grill the chicken, turning once, until just cooked through, 8 to 9 minutes per side. During the last few minutes of cooking time, top each piece of chicken with a slice of mozzarella. Grill the rolls, oiled side down, until warmed and lightly charred, about 1 minute.
- Spread some pesto on the bottom halves of the rolls. Top with a slice of tomato, a piece of chicken, the remaining pesto and the top halves of the rolls.
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